Sub Categories in Cheese

Category of: Cheese

French beans and asparagus salad with burrata

July 14, 2017

One of the culinary treasures of southern Italy (Puglia) is the burrata: a creamy, perishable cheese that is shipped daily to vendors and restaurants in other parts of the country to be consumed the same day. Burrata means “buttered” and in the categories of cheeses it is not a mozzarella, nor a mozzarella di bufala, although it is made with buffalo milk. To make burrata cheesemakers fill a thin skin  of mozzarella with a mixture... View Article

Homemade Ricotta

July 5, 2017

After watching an entire season of Masterchef Australia where home cooks prepare amazing foods and seeing them make ricotta within a short time frame to use in ravioli and other dishes , I decided to give it a try and make the cheese myself. Now, considering that I try to stay away from dairy in my daily cooking, this is a pretty adventurous move for me. The process is very simple and the cheese really... View Article

Raviolo al uovo, ricotta e carciofo (single raviolo with egg, ricotta and artichoke)

April 17, 2017

What is it? Raviolo al uovo is a single large raviolo filled with ricotta and containing a soft egg yolk that oozes out when you cut into it (“raviolo” is not a typo, in Italian “ravioli” is plural, “raviolo” is singular). You would serve one per person drizzled with butter, hollandaise, light tomato sauce or whatever else you think would go with it. Serve it on its own or with a little topping such as... View Article

French onion soup

January 11, 2017

Sometimes I  just crave this soup but to get the one that satisfies my craving I have to make it at home. It’s really quite a simple soup to make, you just need the patience to brown the onions slowly so the soup has the characteristic rich caramelized flavour. You finish the soup in the oven with grilled bread and plenty of cheese that melts and gives the soup the unique topping that one cannot... View Article

Mac n’ Cheese

November 18, 2016

I haven’t made mac n’ cheese in forever but was in the mood for them today. I didn’t have real macaroni so I used shell pasta, not too small, and it worked fine as the shape works well with saucy pasta. I made a small amount, only 8oz of pasta, because I didn’t want leftovers, too much food around here anyway. I like to serve mac n cheese in gratin dishes, sprinkle the top with... View Article

4-Cheese fritters with green and red tomato jam

July 7, 2016

I haven’t made cheese fritters in a while. After trying them at a cooking class party a few years ago I made them a few times but then moved on to other things. Last night I needed a few appies for a group of 6 who was coming over for a glass of wine before dinner at a local winery. I was browsing my blog, found these long lost fritters and felt up to the... View Article

Easy cheese and cranberry scones

February 21, 2016

Sometime I just crave these slightly savoury, slightly sweet scones so one of the first things I made when I was reacquainting with my kitchen after 100 days absence were these fluffy, pillowy creations. If you follow  the blog you know I don’t like too many ingredients or too many dishes to wash so I tend to keep things rather simple. This recipe can be made in one bowl and it bakes quickly so you... View Article

Fresh ricotta on grilled bread

November 26, 2015

I don’t know if you have access to fresh ricotta made this morning but I bought mine from the cheese maker next door while staying at the off the beaten path agriturismo Palazzo del Duca in Tavernelle. A blog post about the experience is in the making but I had to use the cheese right away so here is one of the ways I used it, simplicity itself, and in the words of Leonardo da... View Article

Easy scones with cheddar cheese and chives

October 2, 2015

I am consumed with our upcoming stay in Italy and I also find myself thinking about why we travel. Travel today is easier than ever. The world is getting smaller and more accessible and remote places are relatively easy to reach. To a certain degree we find the conveniences of our western homes almost anywhere and language becomes less of an obstacle with the advent of the internet, not to mention the old standby –... View Article

Fig and gorgonzola flatbread

September 3, 2015

I can never resists fresh, ripe figs when I see them. More often than not I enjoy them fresh on their own but I also make a few things with them. They are nice roasted and served with salted orange caramel, added to salad or on top of a pizza. One thing to keep in mind about figs is that unlike other fruits, they don’t ripen sitting on your counter. They have to be picked... View Article

Celery and apple salad with walnuts and gorgonzola

August 20, 2015

Is celery a seasonal vegetables? I wonder. It’s one of those vegetables that sits in the background, always available. Celery seldom gets to play a major role in recipes and we usually treat it as an aromatic, one of the vegetables that create the flavour base for soups, stews and sauces. True, it is known as a low calorie veggie, good for the snacks category for its crisp crunch, low calorie and high fiber content but... View Article

Heirloom cherry tomato tart

August 3, 2015

Summer in the Okanagan is in full swing and of course tomatoes are part of it. Little heirloom cherry tomatoes are available at the local organic vegetable stands and make their way to my kitchen and the various dishes I cook. Pasta with cherry tomatoes, tomato salads, pizza and many more dishes have been fun to make and serve in the past few weeks. Today I had a small basket of green, black, red, orange... View Article